Fettuccine in Creamy Mushroom and Sage Sauce

Fettuccine in Creamy Mushroom and Sage Sauce

41
BRIGIT 1

"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."
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Ingredients

30 m servings 612 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
  3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.

Reviews

41
  1. 58 Ratings

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Most helpful positive review

This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shall...

Most helpful critical review

I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned...

This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shall...

This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sa...

This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a w...

This was so easy to make! I only used half the sage it called for and it was plenty! I also added parmesan cheese into the mushroom/cream mixture to make it more creamy - it gave it much more f...

This turned out to be an excellent mushroom, cream sauce. I used a little less sage, added bacon bits and added a pinch of italian herb mix. It was wonderful

You can use fat free half and half for less fat and calories...it's still very delicious!

I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned...

If i try this again, i would reduce the sage. Too strong of a flavor for my taste.

I made this sauce based on the instructions of the most read review - zannah17. The only change I made was to make a roux with 1/2 Tbsp butter and 1/2 Tbsp of flour ON TOP OF the sautéed veggies...